CREAM OF CARROT SOUP
Yuk! What do you mean Cream of Carrot soup! Well that's exactly what I thought when this was first served to me in Conchos, Mexico at my husband's Grandmother's house. But I was so wrong; it was so delicious I ate almost half the pot.
10 large carrots, sliced
2 cans nonfat evaporated milk
2 cups nonfat milk
3 vegetable bouillon cubes
fresh cracked pepper to taste
Serves 4 - Double this recipe to serve a large family!
Steam the carrots till they're soft; place them in a blender with all the other ingredients. Blend well.
Pour mixture into a medium saucepan. Cook over medium-low heat till hot. Cream soups tend to burn on the bottom, so stir while cooking.
Serve this with fresh bread, bread soup bowls or whole wheat crackers (watch the fat in the crackers, check the label).
I have made this several times since returning from Mexico, I must say this is very comforting to eat!
Recipe from:
In The Kitchen with Tamela!
To purchase a copy, call Tamela Sanchez at (503) 422-1318